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Balsamic Roasted Pork Loin
too vinegary. I bought a mid-priced balsamic and followed the recipe exactly. My steak seasoning was not a salt base rub, but a pepper-based. Does that make a difference...does salt help neutralize vinegar? I would like to know what kind of seasoning others used? I would also like to know what or how to grade balsamic vinegar? Surely, price cannot be the only way to judge quality! This recipe needs some pointers added to the directions, please!
5 users found this review helpful
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Reviewed On:
Mar. 27, 2010
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